CleanupBot II: Removed empty portal template using script

2023-08-14T11:50:15Z

Removed empty portal template using script

← Older revision		Revision as of 17:20, 14 August 2023
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	==See also==		==See also==
	~~{{Portalbar\|Iran\|India\|Pakistan\|Middle East\|Food}}~~
	{{div col\|colwidth=15em}}		{{div col\|colwidth=15em}}
	* [[Tandoor bread]]		* [[Tandoor bread]]

CleanupBot: /* Indonesia */clean up

2022-01-01T16:50:11Z

Indonesia: clean up

← Older revision		Revision as of 22:20, 1 January 2022
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	===Indonesia===		===Indonesia===
	In [[Indonesia]], naan is popular in [[Indian Indonesian]] and [[Arab Indonesian]] community as well as [[Malays (ethnic group)\|Malay]], [[Acehnese people\|Acehnese]] and [[Minangkabau people\|Minangkabau]]–with other variant of ''roti'' like ''[[roti canai]]''. This dish usually locally known as ''roti naan'' or ''roti nan'' and cooked using Indonesian spices, such as garlic with local taste.<ref> http://www.bakingwithnyssaeda.com/2015/07/indonesian-flatbread.html</ref>		In [[Indonesia]], naan is popular in [[Indian Indonesian]] and [[Arab Indonesian]] community as well as [[Malays (ethnic group)\|Malay]], [[Acehnese people\|Acehnese]] and [[Minangkabau people\|Minangkabau]]–with other variant of ''roti'' like ''[[roti canai]]''. This dish usually locally known as ''roti naan'' or ''roti nan'' and cooked using Indonesian spices, such as garlic with local taste.<ref>http://www.bakingwithnyssaeda.com/2015/07/indonesian-flatbread.html</ref>

	===Myanmar===		===Myanmar===

imported>Kai Burghardt: white space change/unification; /* top */ fix cookbook link by renaming infobox parameter `name` to `alternate_name` [thus `name` becomes {{PAGENAME}} and the cookbook link works automatically correctly]

2021-08-18T20:05:24Z

white space change/unification; top: fix cookbook link by renaming infobox parameter `name` to `alternate_name` [thus `name` becomes {{PAGENAME}} and the cookbook link works automatically correctly]

New page

{{short description|Asian flatbread}}
{{About|South and Western Asian bread|Central Asian bread|Tandyr nan|the kibbutz|Na'an|other uses|Naan (disambiguation)}}
{{Infobox prepared food
| alternate_name = Nan, Noon
| image = File:Stuffed Tandoori Naan.jpg
| caption = Stuffed tandoori naan
| country =
| region = [[Iranian cuisine|Western Asia]], [[South Asian cuisine|Indian subcontinent]], [[Indonesian cuisine|Indonesia]], [[Burmese cuisine|Myanmar]] and the [[Caribbean]]
| creator =
| course =
| served =
| main_ingredient = [[Flour]], [[yeast]], [[salt]], [[water]]
| variations =
| calories =
| other =
}}
'''Naan''' ({{lang-fa|نان|nān}}, Punjabi: ਨਾਨ, {{lang-hi|नान}}, [[Pashto]] : نان Dari: نان,{{lang-bn|নান}}) is a [[Leavening|leavened]], oven-baked [[flatbread]]<ref name="Bernard">{{cite book|title=Bernard Clayton's New Complete Book of Breads By [[Bernard Clayton Jr.]], Donnie A Cameron|publisher=Simon and Schuster|date=1987|isbn=9780671602222 }}</ref> found in the cuisines mainly of [[Iranian cuisine|Western Asia]], [[Central Asian cuisine|Central Asia]], [[South Asian cuisine|Indian subcontinent]], [[Indonesian cuisine|Indonesia]], [[Burmese cuisine|Myanmar]] and the [[Caribbean cuisine|Caribbean]].<ref>[https://books.google.com/books?id=Z9mbf5nQvYsC&pg=PA134&dq=naan+indian+cuisine&lr=&as_brr=3&client=firefox-a ''Qmin''] by Anil Ashokan, Greg Elms</ref><ref>[https://books.google.com/books?id=oGq4v4e7rG8C&pg=PA118 ''The Science of Cooking''], Peter Barham, Springer: 2001. {{ISBN|978-3-540-67466-5}}. p. 118.</ref><ref>[https://books.google.com/books?id=Ew8rS8PCkpoC&pg=PT432&dq=naan+india&lr=&as_brr=3&client=firefox-a ''The Bread Lover's Bread Machine Cookbook''] by Beth Hensperger</ref>

==Etymology==
The earliest appearance of "naan" in English is from 1803 in a travelogue of [[William Tooke]].<ref>''Russia, or a Complete Historical Account of all the Nations which compose that Empire'', London, p. 168: "The most common dishes are ''onoschi'', or vermicelli; ''plav'', or boiled rice; ''nan'', pancakes, and the meats which the law permits." (referring to the eating habits of the central Turks). Other attestations in English can be found in the [[Oxford English Dictionary]], ''s.v.'' naan.</ref> The [[Persian language|Persian]] word ''nān'' 'bread' is attested in [[Middle Persian]] as ''n'n'' 'bread, food', which is of [[Iranian languages|Iranian]] origin, and is a cognate with [[Parthian language|Parthian]] ''ngn'', [[Kurdish language|Kurdish]] ''nan'', [[Balochi language|Balochi]] ''nagan'', [[Sogdian language|Sogdian]] ''nγn-'', and [[Pashto language|Pashto]] ''nəγan'' 'bread'.<ref>Manfred Mayrhofer, ''Etymologisches Wörterbuch des Altindoarischen'', Heidelberg 1996, vol. 2, p. 6,</ref> ''Naan'' may have derived from bread baked on hot pebbles in ancient Persia.<ref name="pasq">{{cite journal | last=Pasqualone | first=Antonella | title=Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems | journal=Journal of Ethnic Foods | volume=5 | issue=1 | year=2018 | issn=2352-6181 | doi=10.1016/j.jef.2018.02.002 | pages=10–19| doi-access=free }}</ref>

The form ''naan'' has a widespread distribution, having been borrowed in a range of languages spoken in [[Central Asia]] and the Indian subcontinent, where it usually refers to a kind of [[flatbread]] ([[tandyr nan]]).<ref name=pasq/> The spelling ''naan'' has been recorded as being first attested in 1979,<ref>{{cite web|url=http://www.oed.com|title=Home : Oxford English"$ Dictionary|work=oed.com|access-date=6 September 2015}}</ref> but dates back at least to 1975,<ref>Milton Glaser and Jerome Snyder. [https://books.google.com/books?id=IugCAAAAMBAJ&pg=PA73 "Delhi Delights"], ''[[New York Magazine]]'', August 11, 1975, p. 73</ref> and has since become the normal English spelling.

==Varieties==

===Western Asia===
Naan as known today originates from [[Mesopotamia]], [[ancient Egypt]], and [[South Asia]].<ref name=pasq/> The most familiar and readily available varieties of naan in Western countries are those from [[South Asia]]. In Iran, as well as in other West Asian nations or ethnic groups in the region, from which the word originated,<ref>{{cite web|url=http://www.merriam-webster.com/dictionary/naan|title=Naan - Definition of naan|publisher=Merriam-Webster|work=merriam-webster.com|access-date=6 September 2015}}</ref> ''nân'' ({{lang-fa|نان}}) does not carry any special significance, as it is the generic word for any kind of bread.

<gallery>
File:Baking bread by nomad women in Lar National Park.jpg|Nan in [[Iran]]
File:Iranian Bread 1.JPG|[[Nân-e barbari]] in Iran
File:Naan Sangak.jpg|[[Nân-e sangak]] in Iran
File:Taftan nan 01.jpg|[[Nân-e tâftun]] in Iran
</gallery>

===South Asia===
Naan in parts of South Asia usually refers to a specific kind of thick flatbread. Generally, it resembles [[pita]] and, like pita bread, is usually leavened with [[yeast]] or with [[bread starter]] (leavened naan dough left over from a previous batch); unleavened dough (similar to that used for ''[[roti]]'') is also used. Naan, similar to some other breads of Indian cuisine is cooked in a ''[[tandoor]]'', from which tandoori cooking takes its name. This distinguishes it from ''roti'', which is usually cooked on a flat or slightly concave iron griddle called a ''[[tava]]''. Modern recipes sometimes substitute [[baking powder]] for the yeast. [[Milk]] or [[yogurt]] may also be used to impart distinct tastes to the naan. Milk used instead of water will, as it does for ordinary bread, yield a softer dough.<ref>[[Harold McGee]]. On Food and Cooking. Scribner. 2nd Ed, 2004.</ref> Also, when bread starter (which contains both yeast and [[lactobacilli]]) is used, the milk may undergo modest [[lactic fermentation]].

Typically, it is brushed with some water but in some other cultures such as those in [[South Asia]], they brush [[ghee]] or [[butter]]. It enjoys a special position in Indian and South Asian cuisine as it can be used to scoop other foods and gravies or served stuffed with a filling.<ref>{{cite web|url=https://www.independent.co.uk/travel/uk/birmingham--the-latest-hot-destination-for-foodies-525778.html|title=The Independent - 404|work=The Independent|access-date=6 September 2015}}</ref>

A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, salt, and water.<ref>{{cite web|url=http://www.videojug.com/film/how-to-make-naan-bread|title=How To Make Naan Bread|work=videojug|access-date=6 September 2015|url-status=dead|archive-url=https://web.archive.org/web/20150910174149/http://www.videojug.com/film/how-to-make-naan-bread|archive-date=10 September 2015}}</ref> The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 g or 3.5 [[ounce|oz]] each), which are flattened and cooked.
Punjabi butter naan, i.e from the [[Punjab]] region of [[North India]] and garlic naan are very famous all over the world because of the dissemination of knowledge by the localised Punjabi diaspora. [[Amritsar]], the capital of the [[North Indian]] state of [[Punjab]] is world renowned for its naan which is commonly known as the 'Amritsari Naan'. In [[South Asian cuisine]], naans are typically flavoured with fragrant essences, such as rosewater, ''khus'' ([[vetiver]]), or with butter or [[ghee]] melted on them. [[Nigella]] seeds are commonly added to naan as cooked in Indian and Bangladeshi restaurants throughout the [[UK]].

Raisins, lentils and spices can be added. Naan is a natural marriage with Indian curries and gravies and can also be covered with, or served as a wrap for, various toppings of [[meat]], [[vegetable]]s, or [[cheese]]s. This version is sometimes prepared as [[fast food]]. It can also be dipped into such soups as ''[[dal]]'' and goes well with ''sabzis'' (also known as ''shaakh'').

===Indonesia===
In [[Indonesia]], naan is popular in [[Indian Indonesian]] and [[Arab Indonesian]] community as well as [[Malays (ethnic group)|Malay]], [[Acehnese people|Acehnese]] and [[Minangkabau people|Minangkabau]]–with other variant of ''roti'' like ''[[roti canai]]''. This dish usually locally known as ''roti naan'' or ''roti nan'' and cooked using Indonesian spices, such as garlic with local taste.<ref> http://www.bakingwithnyssaeda.com/2015/07/indonesian-flatbread.html</ref>

===Myanmar===
''Naan bya'' ({{lang-my|နံပြား}}) in [[Myanmar]] is sometimes served at [[breakfast]] with tea or coffee. It is round, soft, and blistered, often buttered, or with {{transl|my|pè byouk}} (boiled peas) on top, or dipped in {{transl|my|thousoup}} (mutton soup).

''Luri fiçá'' in [[Rohingya]] is similar to naan, but made of rice and served at festivals with beef, mutton, vegetables, and soups. It is a national cake of Rohingya in [[Kingdom of Arakan|Arakan]].

Naan pizza is a type of [[pizza]] where naan is used as the crust instead of the traditional pizza dough. Chefs and companies such as [[Nigella Lawson]],<ref>{{cite web|url=http://www.nigella.com/recipes/view/naan-pizza-9|title=NAAN PIZZA - Recipes - Nigella Lawson|author=Nigella|work=nigella.com|access-date=6 September 2015}}</ref> and [[Wegmans]]<ref>{{cite web|url=http://www.wegmans.com/webapp/wcs/stores/servlet/RecipesView?Ntk=RecipeSearch&N=78&Nty=1&storeId=10052&langId=-1&catalogId=10002&Ntx=mode+MatchAllPartial&forwardto=RecipesView&Ntt=naan+pizza&quickRecipe_Ntt=naan+pizza|title=Recipes - Wegmans|work=wegmans.com|access-date=6 September 2015|url-status=dead|archive-url=https://web.archive.org/web/20140501200405/http://www.wegmans.com/webapp/wcs/stores/servlet/RecipesView?Ntk=RecipeSearch&N=78&Nty=1&storeId=10052&langId=-1&catalogId=10002&Ntx=mode+MatchAllPartial&forwardto=RecipesView&Ntt=naan+pizza&quickRecipe_Ntt=naan+pizza|archive-date=1 May 2014}}</ref> offer recipes for people to make their own naan pizza at home.
{{ external media
| align = left
| width = 210px
| image1 = [https://www.flickr.com/photos/krsaurabh/sets/72157673470464083 A slideshow of Hyderabadi Kulcha / Naan / Sheermaal preparation images]. Published on [[Flickr]]}}

===China===
The [[Jingzhou]] style of [[guokui]], a flatbread prepared inside a cylindrical charcoal oven much like a tandoor, has been described as "Chinese naan".<ref>https://www.8days.sg/eatanddrink/newsandopening/this-1-000-year-old-chinese-naan-was-once-cooked-in-a-hat-and-it-11494466</ref>

==Gallery==
<gallery>
File:Bread of Afghanistan in 2010.jpg|Nan in [[Afghanistan]]
File:Naan in Afghanistan.jpg|Nan in [[Kabul]], Afghanistan
File:نان مزاری.jpg|Nan in [[Mazar-e Sharif]], Afghanistan
File:Peshawari Roti, Pakistan.jpg|Naan being freshly prepared in a [[tandoor]] in [[Karachi]], [[Pakistan]]
File:Indian naan bread.jpg|Indian naan
File:Butter Garlic Naan.jpg|Butter garlic naan
File:Cheese Naan.jpg|[[Paneer]] naan
File:Nanbya.jpg|Burmese nan bya
</gallery>

==See also==
{{Portalbar|Iran|India|Pakistan|Middle East|Food}}
{{div col|colwidth=15em}}
* [[Tandoor bread]]
** ''[[Tandoori roti]]''
** ''[[Tandoori paratha]]''
** ''[[Tandyr nan]]''
* ''[[Bazlama]]''
* ''[[Lavash]]''
* ''[[Matnakash]]''
* ''[[Paratha]]''
* ''[[Parotta]]''
* [[Afghan bread]]
* [[Indian breads]]
* [[Pakistani breads]]
* [[List of Pakistani breads]]
* [[List of Indian breads]]
{{div col end}}

==References==
{{Commons category|Naan}}
{{Cookbook|Naan}}
{{reflist|30em}}

{{Pakistani dishes}}
{{Pakistani bread}}
{{Indian Dishes}}
{{Indian bread}}
{{Burmese cuisine}}
{{Indonesian cuisine}}
{{Indonesian bread}}
{{Flatbreads}}
{{Bread}}
{{Burgers}}

[[Category:Afghan cuisine]]
[[Category:South Asian breads]]
[[Category:Yeast breads]]
[[Category:Flatbreads]]
[[Category:Persian words and phrases]]
[[Category:Bangladeshi cuisine]]
[[Category:Bengali cuisine]]
[[Category:Pakistani breads]]
[[Category:Indian cuisine]]
[[Category:Indian breads]]
[[Category:Indonesian breads]]
[[Category:Burmese cuisine]]
[[Category:Caribbean cuisine]]

Naan - Revision history

CleanupBot II: Removed empty portal template using script

CleanupBot: /* Indonesia */clean up

imported>Kai Burghardt: white space change/unification; /* top */ fix cookbook link by renaming infobox parameter `name` to `alternate_name` [thus `name` becomes {{PAGENAME}} and the cookbook link works automatically correctly]